Cost per serving $1.01 view details
- 4 ounce couverture (professional-quality coating chocolate), minced
- 1/2 c. softened unsalted butter
- 1/4 c. plus 2 teaspoon confectioners' sugar
- 6 x Large eggs, separated
- 1/2 c. plus 2 tbsp. sugar
- 1 c. flour, sifted
- 3/4 c. apricot jam
- Â Â Chocolate Icing
- 2 c. sugar
- 3/4 c. water
- 13 ounce couverture, minced
- Â Â Assembly
- Â Â Whipped cream, for garnish, optional
- Preheat oven to 350 degrees F.Line a baking sheet with parchment paper.
- Heat the chocolate couverture in a medium stainless-steel bowl over a pan of simmering water.
- Put the chocolate in the bowl of a stand mixer fitted with the whip attachment.
- Add in the soft butter and confectioner's sugar to the couverture.
- Turn the mixer on and stir in the egg yolks one at a time.
- In another stand mixer bowl, whip the egg whites and sugar till almost stiff peaks hold.
- Add in the couverture mix and flour to the egg white mix.
- Whip for a few seconds or possibly till combined.
- Place a 9-inch cake ring on the parchment-lined baking sheet.
- Scrape the mix into the 9-inch cake ring.
- Smooth the top and bake for 1 hour.
- Cold the cake and use a small knife to ease the torte from the pan.
- Cut the cake horizontally in half.
- Heat the apricot jam in a small pot on medium heat and strain it through a sieve over a small bowl.
- Spread the jam thinly on the bottom portion of halved sponge.
- Sandwich both sponges together.
- Coat the top and sides of cake with the remaining jam.
- The top of the cake now has a layer of jam. This will also help to keep the cake moist and is a base for the chocolate icing.
- Chocolate Icing:Put the sugar and water in a medium pot with a candy thermometer attached to it.
- Bring to a boil and stir in the minced couverture.
- Boil for about 10 min, to 230 degrees F, brushing the sides of the pot with water periodically to prevent crystals from forming.
- Strain the icing through a sieve and pour it onto a marble slab and work the couverture with a palette knife.
- When it begins to hard up and look somewhat lighter in colour, return it to the pot and stir well on medium heat.
- Pour it onto the table and work it again.
- Return it to the pot once more and stir.
- Doing all the above steps with the chocolate will give a shiny glaze to the chocolate icing.
- Use the chocolate icing immediately to glaze the cake.
- Assembly:Put the cake on a cake rack over a baking sheet and pour some chocolate directly from pot onto top of the torte.
- Spread the icing with one stroke of a palette knife over the top.
- Let the chocolate icing dry and serve Sacher Torte with dollops whipped cream!
- Yield is 6 servings.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 261g|
|Recipe makes 6 servings|
|Calories from Fat 184||23%|
|Total Fat 20.78g||26%|
|Saturated Fat 11.47g||46%|
|Trans Fat 0.0g|
|Total Carbs 144.56g||39%|
|Dietary Fiber 1.0g||3%|